Strawberry Cookies Recipe

There’s something magical about the combination of strawberries and white chocolate. These strawberry cookies are soft, buttery, and bursting with sweet berry flavor, thanks to a secret ingredient—strawberry Jell-O mix. The addition of white chocolate pudding makes them extra tender, while white chocolate chips add just the right amount of creamy sweetness.

this RECIPE

I first made these cookies on a whim when I was craving something fruity but also rich and indulgent. My pantry didn’t have fresh strawberries, but I did have a box of strawberry Jell-O left over from a summer dessert. That’s when the idea hit me—why not use it in cookies? The result was a batch of soft, pink, strawberry-flavored cookies that disappeared faster than I expected. Now, they’ve become a go-to treat, especially when I want something bright and fun.

🍓 A little background on strawberry cookies

Strawberry-flavored cookies might not be as common as chocolate chip or peanut butter cookies, but they’ve been gaining popularity. While some versions use freeze-dried strawberries or fresh puree, this recipe relies on strawberry Jell-O for its flavor and color. The concept of using Jell-O in baking goes back decades—home bakers discovered that gelatin not only adds flavor but also enhances texture. White chocolate pudding mix serves a similar purpose, keeping these cookies moist and soft for days.

Let’s talk ingredients: The key players in this recipe

Butter

Unsalted butter is the base of these cookies, giving them a rich and tender texture. If you only have salted butter, you can use it, but reduce the added salt slightly. Softened butter is key—too cold and the dough won’t mix properly, too melted and the cookies will spread too much.

Sugar

Granulated sugar provides sweetness and helps create a slightly crisp edge. If you want a chewier texture, you can swap out a couple of tablespoons for brown sugar.

Strawberry Jell-O mix

This is the star ingredient! It gives the cookies their bright strawberry flavor and a beautiful pink hue. I’ve also experimented with raspberry and cherry Jell-O for a fun twist, and both work well.

Eggs and vanilla

Eggs add structure, while vanilla enhances the overall flavor. Use real vanilla extract if possible—it makes a difference.

Flour, baking soda, and salt

All-purpose flour gives the cookies structure, while baking soda helps them rise just enough. The salt balances the sweetness. If you’re using self-rising flour, skip the baking soda and salt.

White chocolate pudding mix

This secret ingredient keeps the cookies incredibly soft. If you can’t find white chocolate pudding, vanilla pudding works too, though the flavor will be slightly different.

White chocolate chips

These add a creamy contrast to the strawberry flavor. If you prefer a little tartness, try using yogurt chips or even dark chocolate chips instead.

Kitchen tools you’ll need

A hand mixer makes creaming the butter and sugar much easier, but if you don’t have one, a sturdy whisk and some elbow grease will work. A large mixing bowl for the wet ingredients and a separate bowl for the dry ingredients will help keep things organized. You’ll also need a cookie scoop to ensure evenly sized cookies (though a spoon works in a pinch), and a baking sheet lined with parchment paper or lightly greased. Finally, a cooling rack will help the cookies set properly after baking.

Step-by-step: How to make these delicious cookies

Step 1: Preheat and prep

Set your oven to 350°F and lightly grease a baking sheet or line it with parchment paper. This prevents sticking and makes cleanup easier.

Step 2: Cream the butter, sugar, and Jell-O

In a large bowl, beat together the softened butter, sugar, and strawberry Jell-O mix until light and fluffy. This step is important because it helps create a smooth dough with an even strawberry flavor. If your butter isn’t soft enough, the mixture might look a little grainy, but don’t worry—it will come together once you add the eggs.

Step 3: Add eggs and vanilla

Crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla. The dough should be smooth and slightly glossy.

Step 4: Combine dry ingredients

In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring just until combined. Overmixing can lead to dense cookies, so stop as soon as the flour is fully incorporated.

Step 5: Fold in white chocolate chips

Gently stir in the white chocolate chips, making sure they’re evenly distributed. If your dough feels too soft, you can chill it in the fridge for 15–20 minutes to prevent the cookies from spreading too much in the oven.

Step 6: Scoop and bake

Use a cookie scoop to form 1½-inch dough balls and place them about 2 inches apart on the prepared baking sheet. Bake for 9–10 minutes, or until the edges look set but the centers are still slightly soft.

Step 7: Cool and enjoy

Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up without overbaking. Once cooled, dig in!

Fun ways to switch up the recipe

• Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour.
• Try different Jell-O flavors: Raspberry, cherry, or even peach Jell-O can add a fun twist.
• Use dark chocolate chips: If you like a contrast to the sweetness, try replacing the white chocolate chips with dark or semi-sweet chocolate.
• Add nuts: Chopped almonds or pecans add a nice crunch.
• Turn them into ice cream sandwiches: Place a scoop of vanilla or strawberry ice cream between two cookies for a delicious treat.

How to serve and store your cookies

These cookies look extra pretty on a white plate or a tiered dessert stand, especially with a dusting of powdered sugar. For a fun presentation, drizzle with melted white chocolate or top with sprinkles.

Pair them with a cold glass of milk, a strawberry milkshake, or a cup of coffee. If you’re feeling fancy, a glass of rosé wine complements their sweetness beautifully.

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! If freezing, place them in a zip-top bag and store for up to 3 months. Let them thaw at room temperature before enjoying.

Frequently asked questions

Can I use fresh strawberries instead of Jell-O?

Fresh strawberries add moisture, which can change the texture. If using fresh fruit, try freeze-dried strawberries instead to keep the dough from becoming too wet.

Why did my cookies turn out flat?

If your butter was too soft or melted, the dough may have been too warm. Chilling the dough for 15 minutes before baking helps prevent spreading.

Can I make these without pudding mix?

Yes, but the texture will be slightly different. The pudding mix keeps them extra soft, so if you skip it, expect a firmer cookie.

How do I make them extra chewy?

Use a mix of granulated and brown sugar, and slightly underbake the cookies so they stay soft in the center.

Can I double the recipe?

Absolutely! Just make sure to mix the dough well, and if your mixer struggles, divide the ingredients into two batches.

These strawberry cookies are fun, flavorful, and so easy to make. Whether you’re baking for a party, gifting them to a friend, or just treating yourself, they’re sure to be a hit. Try them out and feel free to put your own spin on the recipe!

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